Marvelous Mu Shu Pork Without Cabbage! |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 24 |
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I love Mu Shu Pork, one of my favorites, and this is different than others here and my cooking teacher's recipe because it does not include cabbage. The bean sprouts add a nice crunch! With fresh sprouts in lieu of canned, it's recommended to snap off the root part, for a prettier effect and it can contain bacteria. Dried mushrooms and dried wood ears (also called auricularia)are incredibly good, and available in cellophane packages in Asian markets. You can find recipes for the mandarin pancakes on Zaar, buy them frozen in Asian markets, or substitute thin flour tortillas. Ingredients:
8 ounces boneless lean pork, cut in matchstick pieces |
3 dried mushrooms (or more, depending on the size) |
2 dried wood ear mushrooms |
2 tablespoons peanut oil or 2 tablespoons vegetable oil |
2 teaspoons fresh ginger, minced |
1/2 cup sliced bamboo shoot, cut in matchstick pieces (about 4 ounces) |
1 carrot, shredded |
1/2 cup fat free chicken broth |
2 cups bean sprouts (about 4 oz.) |
2 green onions, cut into 1-1/2 inch slivers |
1/2 cup hoisin sauce |
8 mandarin pancakes or 8 flour tortillas |
2 tablespoons light soy sauce |
2 tablespoons shao xing wine or 2 tablespoons dry sherry |
1 tablespoon cornstarch |
1 teaspoon peanut oil or 1 teaspoon vegetable oil |
2 eggs, lightly beaten |
3 tablespoons light soy sauce |
1 tablespoon shao xing wine or 1 tablespoon dry sherry |
1 tablespoon cornstarch |
1 tablespoon water |
1 teaspoon sugar |
1 teaspoon sesame oil |
Directions:
1. Place dried mushrooms and wood ears in small bowl and cover with hot water; let stand 30 minutes.
2. Combine marinade ingredients in large bowl; add pork and stir to coat; let stand 30 minutes.
3. Drain and squeeze excess water out of mushrooms and wood ears; cut off and discard mushroom stems and cut caps into thin slices. Pinch out hard nobs from center of wood ears and discard; cut wood ears into thin strips.
4. Omelet: heat oil in small nonstick skillet over medium high heat. Add the eggs and tilt skillet to cover bottom. Cook just until egg is set. Loosen edges, turn omelet over and cook the other side five seconds; remove from skillet. When omelet is cool, cut crosswise into 1/8-inch wide strips.
5. Combine all flavoring sauce ingredients in a small bowl and mix well.
6. Stir-Fry: Heat oil in wok or large skillet over high heat; add ginger and stir once; add pork and stir-fry until meat is no longer pink, about two minutes. Add mushrooms, wood ears, bamboo shoots, carrot and broth; stir and toss two minutes. Add bean sprouts and stir-fry one minute.
7. Stir flavoring sauce; pour into wok and cook, stirring constantly, until sauce bubbles and thickens. Stir in omelet strips and green onions.
8. To serve, spread about two teaspoons hoisin sauce on each pancake. Spoon one-eighth of the pork mixture down center and roll up.
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